Bighead Carp with White Radish Recipe
Bighead carp and white radish are always great together, here they combine to make a really delicious fish recipe, which is simple to master and works every time.
Prep time: 5 minutes
Cook time: 10 minutes
Utensils:
Wok, 3 bowls.
Serves 2
Ingredients:
1 white radish, about 7 oz.
5-8 center-cut bighead carp filets, boned, skinned
2 tbsps. chopped scallion
4 slices fresh ginger, peeled
2 tbsps. vegetable oil for stir-frying
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl.
Seasonings:
2 tbsps. rice vinegar
2 tbsps. light soy sauce
1 tbsp. ground black pepper
1 tbsp. Chinese rice wine, or dry sherry
2 tsps. white sugar, or to taste
1 tsp. salt, or to taste
Directions:
1. Before cooking, rinse the white radish through running water, then cut into 1-inch cubes, set aside for later use.
2. Preheat a wok over medium heat for 1 minute before adding 2 tbsps. vegetable oil, heat until hot, saute scallion and ginger until aromatic, about 20 seconds.
3. Add filets, continue to cook for 1 minute, then stir into 2 tbsps. light soy sauce, 1 tbsp. Chinese rice wine, 2 tbsps. white sugar, and white radish cubes, stir for a while.
4. Pour into 1 cup water, bring to a simmer over low heat until nears done, add 2 tbsps. rice vinegar, and the cornstarch water mixture.
5. Taste and season with salt as desired, then remove to a serving bowl, garnish with chopped scallion, sprinkle with black pepper if desired. Let cool 2 minutes before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 10.88 g |
| Total fat: 0.88 g |
| Carbohydrate: 4.88 g |
| Calories: 70.4 kcal |
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